Liver pate'

Time: 90 minutes and 3 hours

Ingredients

Veal liver 500g
Chicken liver 130g
Ham 150g
Veal meat 150g
Marsala wine 1/4 cup
Small onion 1
Butter 230g
Cloves 3pieces
Laurel 2 leaves
Salt
Pepper
Gelatin powder 1 envelop

Directions

1. Boil the veal meat for 3 hours, then cut it in small pieces and whip finely
2. Heat 50g butter in a frying pan, add strips cut veal liver, sliced onions, add the cloves, stir fry about 10 minutes.
3. Add shredded chiken liver, continue stir-fry 20 minutes more.
4. Mix all the ingredients, salt, pepper, and 180 g butter, then pack it in a mold lined wax paper. Cool it in the refrigerator.
5. Stir gelatin in boiling water until dissolved. Let cool until barely warm.
6. Fill the gelatin about 2cm high into another mold which is the same shape but slightly larger. Chill until thickened.
7. Put The liver pan on the gelatin, chill in the refrigerator again.
8. Unmold and serve .